One Pan Mexican Chicken and Rice
A vibrant and effortless one-pan dish featuring chicken, rice, zesty vegetables, and spices, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts, diced You can choose thighs for more flavor.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn, frozen or fresh
- 1 cup black beans, drained and rinsed
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
Garnishes
- Fresh cilantro, chopped For garnish
- Lime wedges For serving
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until onion softens.
- Add diced bell pepper, corn, and black beans. Cook for an additional 3-4 minutes until vegetables are tender.
- Stir in rice, chicken broth, diced tomatoes, taco seasoning, and cumin. Bring to a boil.
- Reduce heat to low, cover skillet, and simmer for about 20 minutes until rice is cooked and has absorbed most of the liquid.
- Return cooked chicken to skillet and stir to combine. Cook for an additional 2-3 minutes until heated through.
- Remove from heat, let sit for a couple of minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For added flavor, marinate chicken in lime juice and spices for at least 30 minutes before cooking. Feel free to customize with your favorite veggies or proteins. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for 2-3 months.